Keto Tamago Nigiri
Satisfy your sushi cravings guilt-free with this delicious Keto Tamago Nigiri recipe! Perfectly balancing traditional Japanese flavors with a low-carb twist, this dish swaps out regular sushi rice for cauliflower rice seasoned with rice vinegar and sesame oil to recreate the classic texture and taste. The sweet, savory tamago (Japanese rolled omelet) is delicately layered and paired with a nori strip to complete the authentic nigiri aesthetic. Whether you're following a ketogenic diet or just looking for a healthier sushi alternative, this quick and easy recipe serves as the ultimate fusion of flavor and nutrition. Ready in under 30 minutes, it’s perfect as an appetizer, lunch, or light dinner while keeping your carb goals in check.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Heavy cream
- 1 teaspoon Erythritol or monk fruit sweetener
- 0.5 teaspoon Soy sauce or tamari (gluten-free, if needed)
- 0.25 teaspoon Salt
- 1 cup Cauliflower rice (cooked and cooled)
- 1 teaspoon Rice vinegar
- 0.5 teaspoon Sesame oil
- 2 small strips per piece Nori sheets (cut into thin strips)
Instructions
In a small bowl, whisk together eggs, heavy cream, sweetener, soy sauce or tamari, and salt until fully combined and slightly frothy.
Preheat a non-stick pan over low to medium heat. Lightly grease the pan with a bit of sesame oil or cooking spray.
Pour a thin layer of the egg mixture into the pan, tilting to spread it evenly, and cook until just set. Carefully roll the cooked egg layer using chopsticks or a spatula to one side of the pan.
Add another thin layer of the egg mixture, letting it cook and fuse with the rolled section. Continue this process until the entire egg mixture is used, creating a layered tamago roll. Remove from the pan and let cool slightly.
In a mixing bowl, combine the cooked and cooled cauliflower rice with rice vinegar, sesame oil, and a pinch of salt. Mix thoroughly to mimic sushi rice flavor.
Shape small oval mounds of the cauliflower mixture to form the ‘rice’ base for the nigiri.
Slice the cooled tamago roll into equal-sized rectangular pieces, matching the size of the cauliflower rice mounds.
Place one slice of tamago on each cauliflower rice mound and secure it by wrapping a thin strip of nori around the center.
Serve immediately or refrigerate until ready to eat. Pair with soy sauce or tamari for dipping, if desired.
Nutrition Facts
Calories |
124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
